Recipe Instructions

Cook the beetroot.
Remove the leaves and wash the beets in cold water. Place the beets in a large saucepan of water with 1 tablespoon of salt. Bring the water to the boil and cook the beets until they are tender. Remove the beets from the pan and set them aside to cool. Once cooled, remove the skins and cut them into wedges.

Sterilize the jars.
Sterilize glass jam jars in the oven and pour boiling water over the inside of the lids to sterilize them.

Make the pickling liquid.
Put all the ingredients into a small saucepan and bring the mixture to the boil. Reduce the heat and let the liquid simmer for 5 minutes. Add the beetroot and bring the liquid back to the boil, boil for 1 minute.

Jar the beetroot.
Remove the beetroot from the saucepan and let them cool slightly before spooning them into the jars. Pour over the remaining liquid making sure the beetroot is completely covered. Pour in about 1cm of extra virgin olive oil on top to keep the oxygen out. Seal the jars and let them cool completely before putting them in the fridge. Let the pickled beetroot mature for 1 week before eating.

2 Responses to “Pickled Beetroot”

no, not really, it just acts as an extra seal and blends in well with all the other delicious ingredients in the jar. Everyone has different tastes and expectations of what their pickles should taste like so you could try some with and some without the extra oil. Personally I don’t put as much sugar in mine as I don’t like them sweet at all.